2 1/2 ts Active Dry Yeast
1 1/2 c Rye Flour; medium
1 1/4 c Bread Flour
2 ts Gluten Flour, 100%
1 Lemon Zest; grated zest -1
-lemon
1 ts Salt
1 c Water; PLUS
3 tb Water
Book by Linda West Eckhardt and Diana Collingwood Butts
Dough Setting Makes two 6 x 4″ oval loaves
The addition of lemon zest to a rye and wheat bread yields a citrus-scented
bread you’ll love with seafood and pates. Shape the breads
like big lemons. The crust will be golden brown, and the crumb dense and
aromatic. The bread keeps at least 3 days wrapped in nothing but a paper
bag.
Place all ingredients in the bread machine pan and process on the dough
setting, then remove to a lightly floured surface and punch down. Knead a
moment or two, then divide the dough into two pieces.
Shape each piece into a football (or lemon) shape – a short, thick oval
with pointed ends. Place on parchment paper sprinkled with cornmeal and
set on a baking sheet. Cover with plastic wrap and let the dough rise in a
warm, draft-free place until almost doubled in bulk, no more than 1 hr.
Make 3 quick, slashes in the top of each risen loaf.
While the dough is rising, preheat the oven to 450 deg F. Bake until
golden brown and done through, about 30 min. Remove to a rack and cool
thoroughly before slicing.
This is quite tasty.
Entered into
Yields
16 Servings